Baked Pickle Chips

One of the most influential people was my high school principal. He was an absolutely incredible guy. I got to work really closely with him because I was in student government, and I got to know him pretty well. His ability to lift others and see the best in people, no matter their background or choices in life was inspiring. He never failed to teach a quick life lesson or simply share a huge smile every time I saw him. He inspired me to be better, to do better, and continually “strive for excellence.”

He passed away a few years ago due to complications from cancer, but the lessons he taught continue to inspire others to this day. He left a legacy of learning, loving, and living life that won’t be forgotten.

Every time we met for lunch meetings, we went to Mimi’s cafe. Without fail, he would order a few rounds of their Fried Pickles. The first time we went, everyone in the group was hesitant to try them – but now I crave them on a regular basis! I try not to eat a lot of fried foods, so I decided to bake them (like our zucchini bites). They turned out delicious – AND they are a great reminder of some pretty sweet memories.

Serves: 6

Baked Pickle Chips

A healthier version of "fried" pickles that tastes just as delicious!

10 minPrep Time

15 minCook Time

25 minTotal Time

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  • 3/4 cup bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/4 teaspoon season salt
  • 1 tablespoon Worcestershire sauce
  • 2 eggs, beaten
  • 1 24-oz jar dill pickle chips


  1. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil, and spray with cooking spray. In a small bowl, mix together bread crumbs, cheese, garlic powder, and season salt. In a separate bowl, whisk together Worcestershire sauce and eggs. Take each pickle (lightly shake off excess juice) and dredge it in the egg mixture, then in the crumb mixture. Place them all on the baking sheet. Cook for 5 minutes. Remove from the oven and turn each slice over. Return to the oven and cook for an additional 5-10 minutes until they start to brown. Serve hot. (I like them best served with ranch).
  2. Makes about 32 pickle chips.
Cuisine: American | Recipe Type: Side Dish, Appetizer

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